Ken Hom

We have a proper superstar for you on our latest episode of Grilling, as one of the godfathers of cookery writing - and, indeed, cookery full stop - joins Simon to reflect upon his extraordinary career. Ken Hom effectively invented fusion cuisine, introduced the wok to nearly every household in Britain, taught a nation how to use oriental ingredients - and still found time to run a chef's school in Hong Kong, develop a menu for Cathay Pacific, teach Italian cuisine in California, and barbecue the odd duck. Here he talks James Brown concerts in dodgy Chicago neighbourhoods, hippydom in 60s San Francisco, his love of fish and chips in London's Chinatown, and the joys of Japanese whiskey. An absolute pleasure to speak to one of the greats from his Bond lair in Bangkok ...

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